The Spritz, history and modern variations

In the lively world of Italian aperitifs, the Spritz is now more than a cocktail, it is a true cultural institution. Its history dates back to the 19th century, in Veneto, coinciding with the influx of Austrian soldiers.

At the time, north-eastern Italy was under Habsburg rule and Austrian soldiers stationed in the region found the local wines too strong for their tastes.

Accustomed to lighter and more delicate Austrian wine, they began to dilute the wines of the Triveneto area with water. Thus giving life to the first “Spritz” in history, a German term meaning “sprayed” or “to spray”.

A story of this new alcoholic combination began to circulate thanks to an Austrian newspaper way back in 1836, when the practice of diluting wine with mineral water was mentioned.

Subsequently, the term “spritz” appeared in a Hungarian newspaper, written in German, and soon spread throughout the Austro-Hungarian area.

A story about this new alcoholic combination began to circulate thanks to an Austrian newspaper. In fact, way back in 1836, this new practice of diluting Italian wine with water was described in an article.

Subsequently, the term of German origin "spritz" also appeared in a Hungarian newspaper, written in German. 

Starting to spread like wildfire throughout the area between Hungary and Germany. In Italy it gradually became a popular drink at the beginning of the last century. Over time, some very different versions of Spritz will be formed. Even today still strongly rooted in the tradition of some geographical areas.

The Spritz in Trieste

In the Friulian capital, Spritz is still white wine and carbonated water today. And it is called “Spritzetto” in dialect. Exactly like 200 years ago.

This is probably why the origins of this drink are associated with Trieste. If you are in this city and want a Spritz with Aperol you have to ask specifically.  

The Venetian Spritz

Also known as “Spriss” or “Sprisseto alla veneziana” a Spritz prepared by adding Select to still white wine and carbonated water.

In the presentation, according to the Venetian tradition, this drink is served together with a large green olive, whose salty flavor harmonizes perfectly with the aromatic notes of the Select.

Even today, almost all Venetian bars scrupulously follow this recipe. The tradition of the Venetian Spritz with Select has deep roots in the culture and history of the city. It represents the perfect union between the past and the present, keeping alive an essential element of the aperitif culture.

Aperol is born

In the same period in which the Amaro Select was born, Aperol was born in Padua, the result of years of research by the Barbieri brothers.

And while in Venice they continued to drink Spritz with Select amaro, in the rest of the Veneto the use of Aperol spread, a name originating from the French term Aperà which means Aperitif.

And with the first Aperol advertisements on TV in the 50s and 60s, the Spritz began to have its first boom at a national level, becoming the iconic aperitif as we know it today.

Favoring the classic Venetian recipe: Aperol, Prosecco, Carbonated Water and Orange.

The Spritz at Osteria of Vitelloni di Seregno

Obviously, Spritz is also available here in all its versions, performed to perfection by our Professional Bartenders.

But, in addition to the classic version, among our Signature Cocktails you can discover some innovative aperitif ideas, which never leave even the most sophisticated palates disappointed.

Like "The Aperitif of the Osteria", made with Prosecco extra Dry Ruge and Aperitivo Berto with the addition of blackberries and raspberries. Furthermore, each aperitif is accompanied by small plates of canapés and appetizers made by our kitchen.

Modern Variations – Reinventing the Classic

As cocktail culture has evolved, mixologists around the world have begun to revisit the Spritz with different versions. Innovative variations have been introduced that pay homage to the original, while exploring new taste sensations. Here are some examples of modern variations of Spritz:

Spritz Hugo

The history of this version began in the 80s in South Tyrol. The Aperol is replaced with elderberry syrup and fresh mint leaves and lime juice are added, which give the Spritz a note of freshness and acidity.

Cynar Spritz 

With an elegant and refined flavour, this version replaces Aperol with Cynar. Use white wine instead of prosecco. The intense flavor of the iconic artichoke bitters blends perfectly with the wine, while the bubbles of the soda water or carbonated water lighten the flavor.

Spritz St. Regis

This version takes its name from the prestigious Bar of the St. Regis Hotel in Venice, where it was created. 

More than a Spritz, it is a real show that celebrates this Venetian drink.

In fact, at the St. Regis they present different variations created with shades of colors that represent sunsets over the lagoon. 

And these drinks are composed directly on a trolley at the customer's table. 

 The Spritz are all different and range from light orange made with Italicus, Rosolio with Bergamot, up to an intense red Spritz prepared with the classic Amaro Select.

The Gritti Palace Spritz

The bar of one of the most prestigious hotels in Venice offers its Vanity Sprizz, written just like the Venetian dialect pronunciation. It is prepared with Prosecco, Bitter Campari, Elderberry liqueur, Saint German

The New Spritz

It appeared a few years ago in many New York cocktail bars and subsequently had a lot of media exposure thanks above all to Social Media.

This version of the Spritz uses one of Cocchi's vermuths, a product that we at Osteria dei Vitelloni di Seregno also appreciate and use for many of our cocktails.

The recipe for this Spritz uses prosecco, Cocchi vermout, fresh pineapple juice and mint. Definitely a very summer version.

By the way, have you taken a look at our Vermouth list? We are one of the bars in Brianza with the widest range of Vermouths available at the counter. 

The Monkey See Monkey Do

It's a spritz created by the famous Genuine Liquorette bar in London.

Olmeca Altos Plata Tequila is used, which pairs surprisingly well with the banana liqueur Briottet Crème de Banane, and Pisang Ambon from the Netherlands,

This last ingredient balances the flavor of the banana with herbaceous notes. The recipe requires these spirits to be shaken with a drop of absinthe and lime juice, poured into a glass where the Spritz is completed with prosecco. 

A very unusual but definitely interesting drink. Book a table and come and try one of our cocktails at Seregno in Via Garibaldi 25!